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Salmon Ceviche

Whenever I go to a tapas spot or any seafood place with a Spanish influence, I am always looking for what type of ceviche they have! It is one of my favorite dishes! I have been meaning to make ceviche that incorporated my favorite fish —  salmon — at some point!  I finally got around to it and I loved it! Well to be honest, second time around! First time made it a bit too salty! Thanks to a simple recipe I found by Chef Gordon Ramsey, I made my ceviche and truly enjoyed eating it!

Salmon Ceviche

Salmon Ceviche

Servings: 4 servings

Total Time: 20 minutes

Ingredients:

Juice of 1 Lemon

2 Tbsp. Light Soy Sauce

Directions:

For the dressing, whisk all the ingredients together, season with salt, pepper and sugar to taste.

Place the salmon fillet in the freezer for 10 minutes.

Slice the salmon thinly and arrange on serving plates, overlapping the slices very slightly. Scatter over the red chili, spring onion and garlic.

Spoon over the dressing and leave to marinate for 5–10 minutes.

Scatter the coriander over the ceviche to serve and garnish with mixed cress if you like.

 Salmon Ceviche

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Salmon Ceviche
 
Prep time
Cook time
Total time
 
Shruti's Di Di:
Recipe type: Seafood
Serves: 4
Ingredients:
  • Juice of 1 Lemon
  • 2 Tbsp. light soy sauce
  • 2 Tbsp. Sesame Oil
  • 1 Tbsp. Olive Oil
  • Pinch of Sea Salt & freshly ground black pepper
  • 1 Tbsp. Caster sugar
  • 300 g Fillet of Salmon (skinned and sliced or diced, your preference)
  • 1 Red Chili (thinly sliced)
  • 1 Spring Onion (thinly sliced diagonally)
  • 1 Clove Garlic (peeled and thinly sliced)
  • Small handful Coriander (minced or chopped roughly, your preference)
Directions:
  1. For the dressing, whisk all the ingredients together, season with salt, pepper and sugar to taste.
  2. Place the salmon fillet in the freezer for 10 minutes.
  3. Slice the salmon thinly and arrange on serving plates, overlapping the slices very slightly. Scatter over the red chili, spring onion and garlic.
  4. Spoon over the dressing and leave to marinate for 5–10 minutes.
  5. Scatter the coriander over the ceviche to serve and garnish with mixed cress if you like.

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